Yield: 1 Servings
Measure | Ingredient |
---|---|
½ pounds | Fresh asparagus |
1½ cup | Fat free; chicken broth |
1 cup | Dry vermouth |
2 teaspoons | Olive oil |
1 medium | Red onion; sliced, (1 cup) |
½ pounds | Portobello mushrooms; sliced, (3 cups) |
½ cup | Arborio or medium grain rice |
½ cup | Freshly grated parmesan cheese |
\N \N | Salt & freshly ground pepper |
1 cup | Sliced fresh basil leaves |
Wash asparagus, snap off stems at the point where they break easily (about ½ " from the end) & slice into ½" pieces.
Combine broth & vermouth & warm just to simmering in a saucepan or in the microwave on high for 2 minutes.
Heat 1 tsp. of olive oil in a large non stick skillet over medium heat.
Saute onions & mushrooms for 2 minutes. Add rice & saute 1 minute. Add ½ cup broth mixture & stir. Adjust the heat so the broth is barely simmering.
As liquid is absorbed, add more (about ½ c. at a time). Simmer 15 minutes, stirring every 5 minutes & adding more broth as needed.
Add asparagus & simmer 5 minutes. Test rice. It should be firm, but cooked through. Simmer a few more minutes if necessary.
Remove from heat & add parmesan cheese, remaining tsp. of olive oil and salt & pepper to taste. Sprinkle basil on top.
Posted to TNT Recipes Digest by pmanning1@... (Patricia D Manning) on May 6, 1998